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Strawberry Streusel Sundaes





Yields
Makes 6 servings

Notes: This recipe is adapted from a creation by Leslie Revsin, a chef for Driscoll's berry growers in Watsonville, California from 1993 to 2000. The strawberry-sour cream ice cream must be frozen at least 3 hours to be firm enough to scoop.

 1 quart strawberry-sour cream ice cream (see notes)
 1/3 cup coarsely chopped pecans
 1/4 cup (1/8 lb.) butter or margarine
 1/4 cup firmly packed brown sugar
 2 1/2 cups quartered strawberries
  Gingersnap cookies (optional)
Step 1
1

Scoop firm ice cream into bowls (1- to 1 1/2-cup size). Place in freezer.

Step 2
2

In a 2- to 3-quart pan over medium heat, stir pecans in butter until golden beneath skins, 3 to 5 minutes. Add brown sugar and stir until incorporated into butter, about 30 seconds. Remove from heat and gently stir in strawberries.

Step 3
3

Spoon berry mixture equally over ice cream in bowls. Serve with gingersnaps.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories476
% Daily Value *
Total Fat 27g35%

Saturated Fat 15g75%
Cholesterol 61mg21%
Sodium 131mg6%
Total Carbohydrate 57g21%

Dietary Fiber 3.7g14%
Protein 4.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.